POTATO CHEESE BUNS
   Ingred : 180 gms  potatoes,sugar:1 tsp, milk 2 tsp, yeast 3 tsp, salt 2 tsp,  butter a knob, pepper to taste, 1/2 pint luke warm water, flour 480 gms, cheese 120 gms.
   METHOD:Boil n peel potates, drain n mash, with butter milk, n pepper. dissolve yeast in luke warm water, for 10 min. mix flour salt in a bowl,add p[otatoes, keep aside 2 tbsp of cheese, add the remaining to the flour, mix in yeast solution, mix well n knead to soft smooth dough cover with a damp cloth for 1 hr, turn out and shape  and plac ein tinbrush with water and sprinkle remaining cheese leave fpr proving, bake at 230 "C 450F.AT  30 to 35 min.
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homemade sourcream.

The cream would be beautifully set. That pattern was because of the plate I used to cover the vessel.beautifully set. That pattern was because of the plate I used to cover the bowl.Look how thick it is. Use it in recipe immediately or refrigerate and use it later.

sour cream homade

Transfer to the setting vessel and add a generous table spoon of curd to it.

to the setting vessel and add a generous table spoon of curd to it.Mix it well. Cover and set in a warm place for 14 hours.

sourcream

Start with Amul Fresh creamThen add heavy cream. I am using 200 ml for 1 litre of low fat cream. You can even omit this. It is just optional. Heat the mixture on low flame until luke warm.

 Cream. Add it to a heavy bottomed pan.

homemade sourcream

sour cream homemade

COFFEE RING

COFFEE RING
Ingred: 200gms flour,fresh yeast 10 gms, water 50 ml, sugar 1/2 tsp, milk 20 ml, butter 1 tbsp, sugar 40 gms, egg 1 , salt a pinch, vanilla 1/2 tsp. 
FILLING: butter 2 tbsp, brown sugar 4 tbsp, instant coffee 1 tbsp, raisins 5 tbsp, walnuts and cashew,5 nos.
Method:seive flour a little more than required.  crumble yeast in small bowl, add  lukewarm ,pinch  of sugar, bring milkk to  boil with butter salt , sugar. cool . beat egg .stir in the milk mixture, add vanilla, add half the portion of the flour. mix well. stir in yeast add remaining milk .  knead well  in smooth and elastic dough. form into  ball. place in warm place. grease top  with oil. and let it rise, punch ,cover and let it  rise again. twice. after 30 -40 min , punvh down. combine instant coffee ,brown sugar, chopped walnuts n raisin. roll in rectangle 1 cm  thick .brush with melted butter. fold into  3. spread the  filling leaving  2cm  of the edges. roll  from long edge, pinch  seam to roll  .shape into  a ring. place on baking dish cut through  the ring almost cutting through the center, turn each slightly so that the  cut lies almost flat, brush with egg. let it rise (20 min). bake at 200*c 400 f, for 20 -25 ,mins

recipes bread

MUFFINS.
Ingred:flour 500gms, 30 gms yeast, 1 megg, salt, milk 300ml.
Method: blend yeast in milk  with a pinch of salt.sieve salt and flour . add yeast ,melted margarine and egg and knead into smooth dough. rest the douggh for 1 1/2 hr . roll out in 1/2 " inch thickness . cut with  pastry cutter . place on floured  n baking sheets and dust with flour. rest for 30 mins,. cook over med heat on each sides. serv when hot or cool ,slice and tost on either side.
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DATES AND WALNUT SQUARES.
 Ingred:   COVERING:     flour 300gms, sugar 50 gms, margarine 100 gms, soda 1/2 tsp.
   FILLING:100gms walnuts, freshly grated coconut 100 gms,1/2 tsp vanilla, dates chopped 75 gms, water 2 or 3 tbsp.
  Method: bake at 375 * 170*c, time for 15 -20 mins.
  cream sugar and margarine, sieve maida and soda and add to the mixture  make a soft dough, in to parts, add milk to make it roll consistency. divide the dough in 2 parts, roll out in to 1/8minch thick squares. put 1 part on grease sheets . now make the filling by putting all the ingredients together on a slow flame. stir till it forms a paste, cool .put it on top of pastry sheets now cover with 2 nd part . press sides firmly. put a walnut on each square  bake.
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  BUTTER MILK ROLLS
Ingred:600 gms flour, sugar 1 tsp , 50 gms fats, salt 1/4 tsp, soda 1/4 tsp.yeast 20 gms. water 150 ml, butter milk 150 gms,
METHOD: seive flour and soda together , add sugar and yeast in luke water warm, and let it ferment, add salt and buttermilk to dissolve, add ferment to the flour and roughly mix . ad buttermilk to flour and make the dough soft using more if necessary, knead in fat, and keep in grease pan.ferment for 1/2 to 1 hr. divide the dough into 10 balls (10 gms each) .plac each ball in each muffin tin.cover with wet cloth n let it rise. bake at 200*c/400 f,for 15 to 20 mins.

CHICKEN FARSHA

CHICKEN FARSHA.

Ingredient:1 chicken . 2/3 eggs. 3 onions, 2 tomatoes, 3 gren chillis, chopped, ground to paste:6 garlic ,a few coriander leaves, ½ tsp haldi, 1 tsp chilli ½ tsp garam masala, salt to taste,or butter, ghee/oil  for  frying,

Method:clean wash and cut the chicken apply ½ the grounded paste and leave aside for5/6 hrs.chop onions ,tomatoes, green chillis, coriander leaves, heat oil /ghee in a degchi fry the onions till lightly brown add the chicken pcs, masala paste, tomatoes, green chillis, coriander leaves, and powder masala fry for sometimes, addind water enough to coat the chicken when cooked remove the chicken pcs from the gravy and allow it to cool, separate the egg yolk and whites, beat the egg whits till stiff and thenadd the yolk a little salt now roll the chicken pcs in bread crumbs dip in beaten eggs and fry to golden brown. Serve hot.

WHITE CHICKEN

Ingredient :1 chicken, 1 pod garlic, 1 pc ginger,6 green chillis.100 gms cashew ,4 large tomatoes. 1 cup curds, 1 tsp garam masala,4 tbsp oil,ssalt to taste.

For  garnishing : tomatos flowers, potato chips, coriander leaves.

Method:grind garlic ginger n green chillis, cut chicken in to pcs mix curds with the grounded masalas n apply to the chicken, prepare tomato puree heat oil, add chicken pcs n cook on slow flame. For ½ hr grind cashew add 1 tsp garam masala when the chicken is tender add cashew .serv hot.

CHICKEN WITH WALNUTS.

1 boneless chicken, diced, 4 oz walnuts, 6/7 spring onions,2 red chillis, 1 tsp sesame.seeds, 5 tbsp oil, 5 tbsp chicken stock, 2 tsp soya sauce, 1/ 2 tsp ajinomoto, 1 tsp cornflour,mixed with 2 tbsp of chicken stock.1 ½ tsp salt , ½ tsp pepper

Method:heat oil and deep fry the chicken for 2 mins stir vigourously. Remove the chicken separately fry the walnuts, heat 3 tbsp oil add 1tsp cornflour, 2 tsp soya sauce, 1 ½ tsp salt, 2 tbsp chicken stock, add ajinomoto, mix it with flour. Heat oil add spring onions, red chillis, fried chicken then add 5 tbsp of chicken stock, stir vigourously, add all the mixture including ajinomoto, cook on a high flame, just before serve add sesame oil

POULET CORDEN BLEUI ngredient:

CHICKEN   TANDOORI.

Ingredient:1 tender chicken.1 tsp chilli powder,1/2”pcs ginger.1/4 cup  curd.juice of 1 lime.1/2 drop of cochineal .salt  to  taste.6/8 dry red chillis. Grind together with cashew. garlic & ginger, METHOD:clean &cut the chicken into 8/10 pcs.grind the masala to a fine paste,mix with the other ingredients. Apply on the chicken &keep aside to marinatefor 4/5 hrs,roast the pcs directly over a charcoal tandoor or bake until the pcs are softand tender..

TANDOORI CHICKEN

Ingredient:1 chicken,1 dsp lime, ½ tsp salt ¼ tsp green papaya{desi chicken}.6 cloves garlic, (2 level tsp }2 tsp  katcheery, ¼ oz ginger ,1 tsp coriander seeds {grounded},  ½tsp cumin seed, 1 dsp lime juice, 1 dsp vinger, ½ salt 1 oz curd, ¾ tsp red pepper, &pinch of red color .1 dsp sald oil(1 oz +2 tbsp)

Ingred for sprinkle:1/2 tsp amchur. ½ tsp roasted &grounded b;ack cumin, ½ tsp ground dry methi leaves, 1 dsp lime juice, 1 dsp  melted  ghee

Method:clean wash &dry the chicken make cuts over the breast and leg . rub ½ tsp salt 1 dsp of lime juice. Leave it for ½ hr. grind all the ingredient  with oil, lime juice, and vinegar.&curd .rub this paste over the chicken and  insert it even in the cuts, leave it to marinate for 2 hrs. pass thro’ a pointed skewer

Roast in the tandoor or in the oven.

NOTE:PLACE IN THE OVEN AT 450-475 CFOR 15 MINS. RUB LIME JUICE, SPRINKLE MASALA , ALONG WITH THE MELTED GHEE DRY IT BY PLACING IT AGAIN IN THE TANDOOROR OVEN FOR 10 MINS,SERVE WITH ONIONS, GREEN CHILLIS.SHREDDED GINGER, AND  MINT  LEAVE

MAKHANI MURGHI

Ingredient for the sauce:2 oz butter /ghee, 1 tsp red pepper, 1 lb tomatoes, 2 tsp salt, 4 tsp sugar, 1 tbsp lime juice, 2 oz curds,

Ingredient for the makhani murgi:1 tandoori chicken,  3 oz butter, /ghee, ½ tsp red pepper, 2/3 finely  cut green chillis,1 tsp methi  leaves 4 oz tomatoes,1/2 tsp garam masala,1 oz butter.

Method  for the sauce:heat butter add redchilli and roughly cut tomatoes, salt and sugar, cook uncovered on a high flame, pass thro’ a fine sieve add well beaten curds, &cook for few  mins, removeand keep aside.

Method for the murgi: prepare the tandoori chicken carve it into neat pcs, heat 3 oz ghee /butter. And fry it lightly, at a time, now add red   pepper and tomatoes puree &cook over slow flame for 15 mins, then add the chicken pcs, quartered tomatoes methi leaves and chillis, simmer for few 10 – 15 mins, serve with melted butter sprinkle roasted grounded cumin seed garam masala, and fine chopped coriander leaves.

CHICKEN FA

chicken gravies

CKEN. GRAVIES.(5 ITEMS. ON RESTAURANT. TYPE. GRAVIES.)

BROWN AND USE THESE ONIONS CAN BE STORED IN THE FRIDGE FOR UPTO 3 WEEKS WITHOUT GOING BAD OR DISCOLOURING.

PROP ORTION IS 11/2 KG PEELED CHOPPED ONION ,CRUSHED IN A MIXER ,FRIED IN 400ml (2 CUPS)OIL WITH 1tsp GARAM MASALA.

GARAM MASALA:-SHOULD BE MADE AT HOME WITHOUT ROASTING OR PEELING.50GMS OF SHAHJEERA ,30 gms OF CARDOMOMSN CLOVES,15”INCH CINNAMON, 5ANISEED.MIX TOGETHER ,DONOTCLEAN OR ROAST ,DRY GRIND.

           BUTTER. CHICKEN.

INGRIENDENTS:2 CHICKEN BREAST/1 BROILER,CUT INTO BIG PCS. MARINADE  WITH 1 CUP CURDS—1TBSP GARLIC,GARAM MASALA,SALT,CHILLI PWDEACH ,1 TSP GINGER,PEPPER,AND 1/2TANDOORI POWDER.

METHOD: MARINADE 1-2 HRS,--COOK IN ITS OWN MARINATION(WITHOUT WATER) FOR 7-10 MINS. BURN ON A NORMAL FLAME TILL GRILLED---SHRED& USE.

GRAVY:--150 GMS BUTTER, 100 GMS, CASHEW POWDER, 4 GREEN CHILLIS, 750 GMS TOMATO PUREE, ½ CUP KETCHUP, 4 TBSP RED CHILLI SAUCE, 2 TBSP KASURI METHI,1-1/12 TSP SALT, GARAM MASALA, TANDOORI COLOR,  150 GMS UN WHIPPED FRESHED CREAM, 1TSP PAPRIKA PWD, 1TSP CHILLI PWD, DHANIA PWD, JEERAPWD,

METHOD: HEAT BUTTER I, FRY CASHEW PWD & GREEN CHILLI—STIR FRY TILL GOLDEN ,ADD TOMATO PUREE, KETCHUP, &CHILLI SAUCE. COOK FOR 5 MINS,ADD KASTURI,SALT,GARAM MASALA,& TANDOORI & MIX IN CHICKRN SHRED &ADD CREAM SIMMER  FOR 2 MINS – COOK FOR 5 MINS & SERVE WITH RUMALI ROTI/NAAN.

*IF THE GRAVY IS TOO THICK ADD1/2 CUP WATER.

KADAAI. CHICKEN.

FLAME,ADD ONIONS&CAPSCICUM,FRY TILL TENDER &SPRINKLE DRY MASALA STIR FRY FOR5—7 MINS&SERVE.

CHICKEN TIKKA MASALA

MARINATE WITH: ½ CUP CURDS,1/2 TSP KESAR,&TANDOORI COLOR,1 TSP EACH OF SALT, GARLIC-GINGER&GARAM MASALA.

MARINATE CHICKEN FOR 30 MINS,COOKSIN IT S OWM MARINATION TIL ALMOST DRY,GRILL &KEEP ASIDE.---GRAVY:1/2 CUP OIL2 ONION CRUSHED2 CARDOMOM,2 CLOVES.

ING:500GMS:CLEANED CHICKEN PCS, SHALLOWED FRYIN 2 TBSP BUTTER,

MASALA MIXTURE 1:--1CUP CURD, 2TBSP KASTURI METHI,2TBSP ALMOND POWDER, 1?2TSP KESAR, 1 TSP GARAM MASALAPWD, ¼ TSP TANDOORICOLOR,

TEMPERING:1/2 CUP OIL-6 DRY CHILLIS,/1TSP KALONGI&JEERA&CURRY LEAVES.

METHOD: HEAT OIL FRY CHILLIS,KALONGI,JEERA,ADD1CRUSHED&FRIED ONIONADD MASALA MIXT 1,FRY TILL THE OIL SEPARATESOUT ADD FRY CHICKEN FRY FOR 2 MINS ADD MASALA MIXT2,LET OIL SEPARATE ADD 1 CUP WATER SIMMER FOR 15 MINS &SERVE.

MASALA MIXT1----3 TOMATOES PUREE, 11/2TSP SALT,CHILLI PWD, ¼ TSP HALDI,1 TSP EACH OF DHANIA –JEERA,GINGER PASTE,4 GREEN CHILLI.

____________________---------------------------------------------------------------------------------------------------ACHAAR CHICKEN.:----

INGRIEN:500GMS CLEANED CHICKEN PCS,1TBSP GARLIC –1TSP GINGER,3/4 CUP OIL,1TSP RAAJI-JEERA SEEDSEACH, 2ONIONS CRUSHED.

MASALA MIXT:1CUP DESSICATED /FRESHCOCONUT,1TBSP CHILLI PWD,GARAM MASALAEACH,2 TBSP CASHEW PWD, 1 ½ TSP SALT, ¼ HALDI, 1TBSP EACH OF DHANIA-JEERA,1TSP EACH MUSTARD PWD,METHI,KALONGI, 2TSP PAPPRIKA, ½ AMCHUR,EACH,(DRY GRIND ALTOGETHER)

MASALA MIXT 2:--1/2 CUP CURD,6 GREEN CHILLI.1/2 CUP KOTHMI.

METHOD:--HEAT OIL,FRY RAAY,JEERA,&ONIONS TILL GOLDEN BROWN&CHICKEN,GARLIC,GINGER,FRY TILL PALE,&ADD MASALA MIXT1& ROAST VERY WELL ADD MASALA 2- COOK TILL OIL COMES UP ADD 1 CUP WATER-SIMMER FOR 10 –12 MINS&SERVE.-

---------------------------------------------------------------------------------------------------------------------------------MURGH MUSSALLAM.

600GMS CHJICKEN,CLEANED/CUT INTO PCS,/WHOLE CHICKEN.

MARITOIN:FOR 2 HOURS:--1 CURD, 6 GREEN CHILLI,1/2 CUP KOTHMIR, ¼ HALDI, 2TSP CHILLI PWD,SALT, GARAM MASALA,CASAHEW PWD,ALMOND PWD,1TSP EACH DHANIA-JEERA PWD,DESSICATED COCONUT PWD,3 TOMATOESQUARTERED, 2 ONIONSCRUSHED&FRIED ½ TSP KESAR,1 TBSP GARLIC.

,1TSP GINGER PASTE,

METHOD:HAET OIL,FRY 2 BAY LEAVES ADD MARINATED CHICKEN, COOK TILL OIL COMES UP- ADD 1 CUP WATER,SIMMER FOR 15 MINS&SERVE.

SHAHI MALAAI CHICKEN.

ING:--500GMS CHICKEN BREAST/BONELESS,1TSP GARLIC,1111/2 CUP OIL,1 BAY LEAF,2 PCS MACE(JAVITRI) 2 ONIONS CRUSHED.

MASALA MIXT1:=1 CUP CURD, ½ AJWAIN,1/2TSP KESAR,8 GREEN CHILLI SLIT,1` TSP GARA M MASALA, 11/2 TSP SALT, 2 TBSP ALMOND PWD,

MASALA MIXT2:--100GMS FRESH CREAM, ½ KOTHMIR.

METHOD:HEAT OIL,FRY ONION,MACE,BAYLEAF,TILLLIGHT GOLDEN,ADD GARLIC,FRY TILL PALE ,ADD MASALA MIXT1, WHEN OIL SEPERATES ADD MASALA 2,&ADD1/2 CUPWATER ,SIMMER FOR 10-12 MINS,& SERVE.

PAPRIKA POWDER:--30 DRY CHILLIS,1 TBSP PEPPERCORN,1”CINNAMON,4 CLOVES.GRIND ALTOGETHER&STORE&USE.

CHICKEN GRAVIES------2.

NAVARATAN MURGH.:

500GMS CHICKEN CUT IN TO PCS,(MARINATED)  (APPLY 1 CURD-2TSP SALT, ¼ TSP HALDI,FOR ½ HR).

TEMPERING: -1/2 CUP OIL, 2PCS MACE, BAYLEAF, CINNAMON,EACH, 1 LARGE ONION CRUSHED& FRIED 1 ½ TSP GARLIC,GINGEREACH.

MASALA MIXT:-3 TBSP ALMOND POWDER, 3 TBSP CASHEW POWDER, 2 TSP CHILLI PASTE, 4 CHOPPED CHILLIS, 1 TSP GARAM MASALA,100 GMS CREAM.

METHOD:-- HEAT OIL, FRY MACE,BAYLEAF,CINNAMON, ADDONION, GARLIC, GINGER,WHEN LIGHTGOLDEN ADD CHICKENWITH CURD,COOK TILL OIL SEPARATES ADD MASALA MIXT,AGAIN COOK TILL OIL SEPARATES . ADD ¾ TO 1 CUP WATER,SIMMER FOR 10 – 12 MINS,GARNISH WITH FRIED NUTS&SERVE.(GARNISH-2 TBSP[ BUTTER, ¼ TSPSALT,FRY 1 CUP MIXED NUTS.(ALMOND,CASHEW,PISTA, WALNUT,RASAIN,SULTANAS,APRICOT,MUSK,&WATERMELON SEED.)

    CHICKEN SHASHI KORMA.

3 CHICKEN BREAST,/FILLETS, APPLY,(30MINS) 1TSP SALT, GARLIC,MUSTARD,PEPPER,CHILLI SAUCE,EACH. HEAT 4 TBSP BUTTER,SHALLOW FRY &CUT INTO STRIPS.

GRAVY:--3/4 CUP GHEE/OIL,1 BAYLEAF,2 ONIONS CRUSHED ,11/2 TSP GINGER GRATED,2 TSP GARLIC.----MASALA MIXT1/2 CUP FRESH/DESSICATED COCONUT,-1 CUP CURD&TOMATO PUREE,1 TSP GARAM MASALA ,1/2 KESAR 1TBSP CHILLI PASTE,1 TSP SALT,3 TBSP CASHEW PWD,1/2 KOTHMIR,4 GREEN CHILLI,10 PUDINA LEAVES.

 METHOD:--HEAT OIL,FRY BAYLEAF,ONION,GARLIC,GIN GER,TILL GOLDEN  ADD MASALA &COOKTILL OIL SEPERATES—ADD 1-2 CUP WATER COOK TILL THICKISH,ADD CHICKEN SIMMER FOR 5 MINS&SERVE.

CHICKEN JALFRASIE.

500GMS BONELESSCHICKEN CUBES,3 ONIONS,3 CAPSICUM,CUT INTO 1”THICK CUBES,11/2 TSP GINGER,GARLIC PASTE.---MASALA MIXT:--1TSP EACH OF CHILLI PWD,PEPPER,PAPPRIKA PWD, DHANIA-JEERA,11/2 TSP SALT,1TSP AMCHUR,&GARAM MASALA EACH.

METHOD:--IN A KADHAI HAET OIL FRY CHICKEN, GINGER-GARLIC PASTE,ON A HIGH MASALA MIXT:-1 CUP CURD 1 ½ TSP KASHMIR CHILLI PASTE, 1 TSP GINGER-GARLIC PASTE,1 TSP GARAM MASALA, ¼ PWD HALDI,1 TBSP KASTURI METHI, 2 TBSP ALMOND PWD,CASHEW PWD,1/4TANDOORI COLOR,1 CUP SAUTED ONIONSCUBES, 1CUP FIRM TOMATO CHUNKS.

METHOD:--HEAT OIL FRYCARDOMOM,CLOVE,&ONIONS,TILL GOLDEN ADD MASALA&COOK TILLOIL COMES UP &ADD CHICKEN TIKKA,&ANY LEFT OVERMASALA ,ADD1 CUP WATER SIMMER FOR `10-15 MINS.

    CHICKEN RASHIDA.

500GMS-CHICKEN FILLETS,RUBBEDWITH SALT,GARLIC-GINGER,SHALLOW FRY TILL COOKED &CUT INTO TRIANGLES/SLICES&USE.

GRAVY:--1/2 CUP OIL, 1 BAYLEAF,1PCS MACE,2 ONIONS CRUSHED/

MASALA:--11/2 CUP CURD,1 TBSP GARAM MASALA,4 TBSP CASHEW PWD,1 TBSP PEPPERCOPRN,6 GREEN CHILLIS,4 TBSP MINT,&TBSP SALT,1/2TSP KESAR,1/2 NUTMEG GRATED,1 TSP EACH DHANIA-JEERA,(GRIND TOGETHER)

METHOD:__HEAT OIL,FRY BAYLEAF,MACE,ONION CRUSHED,&ADD MASALA,COOK TILLOIL COMESUP ADD CHICKEN,&ADDCREAM,&1CUP WATER SIMMER FOR 10 MINS.

      TAAVA.MASALA.

BASIC GRAVY:1 KG TOMATO PULP.,1 CUP WATER, 2TSP GINGER-GARLUIC PASTE,2 TSP GREEN CHILLI CHOPPED,1TSP MALAI,2 TSP BUTTER, 1TSP SUGAR.

METHJOD:---STRAIN TOMATO PULP,ADD WATER, BOIL FOR 10 MINS,ADD GINGER-GARLIC PASTE,GREEN CHILLI,CHILLI PWD,&GARAM MASALA,&COOK FOR 5 MINS,&ADD BUTTER,&REMOVE FROM FIRE,&ADD SUGAR.

CHAPATI GRAVY:--6TBSP OIL,2 TSP GARLIC PASTE,3TSP CORRIANDER SEEDS,(ROAST&CRUSHED)10 RED CHILLIS.4 GREEN CHILLI CHOPPED,3TSP  GINGER PASTE,8 LARGE TOMATO CHOPPED, 1 TSP GARAM MASALA.

Roasted masala:50 gms corrian der seeds,25gmsCUMMINS SEED, 25 RED CHILLIS, ROAST TILL BROWN IN COLOUR &THEN GRINDTO ROUGH POWDER.

METHOD:--HEAT OIL,&ADD GARLIC-GINGER PASTE,FRY TILL LIGHT BROWN,ADD CORRIANDER&RED CHILLIS,COOK FOR FEW MINS ADD TOMATO COOK TILL OIL COMES OUT,POUR ½ WATER,BRING TO BOIL,&REMOVE FROM FIRE.

milk bread.

MILK BREAD.

Ingred:  PART 1:. flour 75 gms, 1/2 tsp sugar, 10 gms yeast, 50 ml water, milk 50ml.

        PART 2:flour 250 gms, 50 gms sugar, fats 25 gms, water 100 ml, 1/2 tsp salt, tutti frutti  20 gms.

Method  1:dissolve sugar and yeast in luke warm water,add  to milk when yeast begin to rise.

blend in flour and remove all lumps .cover with lid and keep in a warm place for 20 mins.

METHODS 2:add sugarmand salt to water .sieve the flour.make a well and  pour the ferment . mix in roughly . grease a bowl keep the dough in it and cover with damp cloth and keep in a warm place. for 20 mins.shape dough and allow. to rise, till double in volume, bake at 200*400 f .gas mark 7-8 for 25 mins. when golden brown remove from oven and apply molten fat.

naan

BAKED NAAN.
       Ingred:flour 125 gms, salt 1/4 tsp., 10 gms,fat, curds 1 tbsp, yeast 5 gms, baking powder 1/2 tsp,sugar 1/2 tsp, egg 2 1/2 + 1/2 , water 25 ml, 1 tsp each  til and khuskhus.

   Method: sieve flour, baking powder, and salt. dissolve yeast in warm water, with sugar, .when yeast begins to rise add to flour, and mix roughly, add 1/2 egg and curd. knead in  fats, ,knead to soft smooth dough.  divide in 4 portion . roll into oval shape. brush with egg ,sprinkle with khuskhus /til. ferment for another 20 mins. bake at 400f for 15 min or  gas mark at 7-8

breads.

BREADS.

Ingred:warm water /mix milk n water 1 1/3 cup (300ml) ,butter /oil :40 gms (3 tbsp), all purpose flour :2 cups /250 gms, whole wheat 250 gms/ 2 cups,   2 tbsp honey/sugar,  1 tsp salt , sesame seeds, flax seeds, kalongi as required, egg for egg wash (opt), yeast 2 tsp, 

 Method: mix yeast in warm water , mix in flour (both), add honey , salt, and now knead in to a dough with the fermented water, nmix insalt with butter /oil and rub in to the dough , cover with wet cloth and leave aside for proving, (1/2 hr).

now again punch out the dough on a flour surface , knead well , roll in a round shape ;ike chappati , fold on half , with ur side of the palm punch out air , roll in 1/3 n agai the other side roll ,then roll in sausage shape  and divide in equal balls, rollout different shapes.